Roasted Maple Balsamic Brussels Sprouts

5 from 1 vote

Roasted Maple Balsamic Brussels Sprouts

Discover a delectable side dish with Maple Balsamic Brussels Sprouts. Roasted to perfection, these savory sprouts are caramelized with a touch of sweetness from maple syrup and a tangy balsamic glaze.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish Recipes

Cuisine: American

Keyword: maple balsamic brussels sprouts

Servings: servings

Calories: 114kcal

Author: Deanne Frieders

Ingredients

16 ounces Brussels sprouts trimmed and halved
1 Tablespoon olive oil extra virgin
2 Tablespoons balsamic vinegar
2 Tablespoons maple syrup
salt & pepper

Instructions

Preheat oven to 425 degrees. Place baking sheet to heat in the oven for 10.
Meanwhile, drizzle sprouts with olive oil, then season generously with salt & pepper. Toss to coat. Add Brussels sprouts to heated sheet pan.
Roast sprouts, giving the pan a shake after 10 minutes. Make sure all the pieces have a chance to be face down. Cook another 8-10 minutes until they're fork tender and caramelized. Remove from the oven.
While the sprouts are roasting, combine the maple syrup and balsamic vinegar in a small saucepan. Cook on medium high for 3-4 minutes, stirring occassionally.
The mixture will thicken to a syrup like consistency and reduce by about half. Remove from heat and set aside.
Remove from oven and transfer to a bowl, then drizzle with the glaze. Toss to coat. Serve warm or at room temperature.

Notes

How to prep and trim your Brussels sprouts:

First, remove the outer leaves. Any that are loose or damaged come off. Then, trim off the stem end, which will make them easier to cut in half.

Rinse the trimmed Brussels sprouts in a colander and place them under cold running water. These removes any of the dirt that might be between layers.

Finally, give them a pat dry with a clean kitchen towel or paper towels (or spin them in a salad spinner. We want them to be nice and dry so they roast evenly and don't steam.

Variations

Add cooked, chopped bacon or chopped almonds to the final dish after tossing with the maple balsamic glaze.

Herb it up: Flat leaf parsley fresh thyme and basil all go well with roasted Brussels sprouts.

Tips:

Arrange the veggies in a single layer so you can be sure all the pieces get nice and toasty browned. Translation: this means flavor!
Select fresh Brussels sprouts that are firm and free from any signs of wilting or damage.
Use pre-trimmed and washed Brussels sprouts to save time.
Line your sheet pan with parchment paper for easy cleanup.

Nutrition